Chewy Homemade Pizza Dough

Recipe by: Jerry James Stone | Written January 11, 2013

Pizza dough is one of those things that once you make it yourself, you’ll eat even more pizza than you already do. Why? Well, fresh pizza dough is super easy to make and fresh baked pizza is way tastier than anything you’ll get delivered.

This recipe originally appeared on KQED’s Bay Area Bites.



2 cups all-purpose flour
1 cup semolina flour
1 tablespoon yeast
1 cup water
2 teaspoons kosher salt
¼ teaspoon sugar (for proofing)

Total Time:

4 hours, 17 minutes

5 minutes
4 hours
12 minutes
1 large pizza dough 
Recipe Type:
  1. Sift 2 cups of all-purpose flour and 1 cup of semolina flour into a large mixing bowl and add 2 teaspoons of kosher salt. 

  2. Warm 1 cup of water to 120 degrees F in a small sauce pot. Shouldn't take more than a few minutes at most. 

  3. Now let's proof the yeast. You don't have to do this but there is nothing more frustrating than making fresh dough of any sort and having it not rise. And proofing only takes but five minutes. Add 1/4 teaspoon of sugar and 1 cup of warm water to a clear measuring cup and mix it until the sugar dissolves. Then add in 1 tablespoon of yeast without stirring it. If the yeast is active, you will see bubbles or a thick foamy top like that of beer stout at the end of five minutes. This means this yeast is good to go! 

  4. Add the yeast mixture to the flour. You always add wet ingredients to dry to prevent lumps and the flour from getting overworked. 

  5. Once the flour, water and yeast are all combined, transfer the dough onto a floured surface to knead it. Knead it for about a minute or two, for at least 20 turns. 

  6. Then cover the dough to let it rise. I just place the very same mixing bowl I used previously over it, letting it rise at room temperature for at least 4 hours. 

  7. When you are ready to make the pizza, you can toss it, but I suggest rolling it out on a lightly floured surface. Add your toppings. Then bake it in the oven at 500 degrees F for about 10 minutes. 


Share this recipe

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

Read by detailed bio...

Get My Secret Recipes

Are you hungry? Subscribe to our weekly newsletter!

  • This field is for validation purposes and should be left unchanged.

No spam – we promise (we’re vegetarian)

Share this recipe